Apple Squash Soup Recipe

Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil reduce heat to medium-low place a cover on the stockpot and cook until the squash is tender 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.

Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened about 5 minutes; add the apples and continue cooking and stirring until the apples are tender 15 to 20 minutes.

Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.

Pour the blended soup back into the stockpot and place over medium heat until warmed through.